Street Corn Chicken Rice Bowl – A Flavor-Packed Weeknight Favorite

Why You’ll Love This Recipe

The street corn chicken rice bowl takes all the irresistible flavors of Mexican street corn—creamy, cheesy, tangy, and smoky—and combines them with tender chicken and fluffy rice for a meal that is both hearty and fresh. It’s a colorful, satisfying dish that feels like comfort food while still being light and balanced. What I love most is how customizable it is: you can use grilled chicken for a smoky touch, or pan-seared chicken if you want a quick stovetop version. I once swapped white rice for cilantro-lime brown rice, and it gave the bowl an even more vibrant flavor. This recipe is quick to put together, yet impressive enough for meal prep or entertaining. It’s a complete meal in one bowl that checks all the boxes—protein, carbs, and plenty of flavor.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken breast – Lean, protein-packed, and easy to season. Grilled or pan-seared chicken works beautifully.

Rice – White rice, jasmine rice, or cilantro-lime rice provides the base of the bowl.

Corn – Fire-roasted or grilled corn gives smoky flavor and sweetness.

Cotija cheese – Traditional Mexican cheese that adds salty, tangy richness. Feta can be used as a substitute.

Mayonnaise – Creamy base for the street corn sauce that helps coat the corn.

Sour cream – Adds tang and smoothness to the sauce, balancing the richness.

Lime juice – Brightens the dish with acidity and freshness.

Chili powder – Brings smoky, mild heat that pairs perfectly with corn.

Garlic powder – Enhances the sauce and ties together the seasoning.

Cilantro – Fresh and vibrant, it adds color and flavor to both the sauce and garnish.

Salt and black pepper – Essential seasonings for the chicken and the sauce.

Olive oil – Used for cooking the chicken and roasting the corn.

Directions

Start by cooking the rice according to package instructions. While the rice cooks, season the chicken breasts with salt, pepper, chili powder, and garlic powder. Heat olive oil in a skillet or grill pan and cook the chicken until golden brown and cooked through. Remove from heat and let rest before slicing.

In a separate skillet, char the corn kernels in olive oil until lightly browned. In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, garlic powder, and chopped cilantro to create the creamy street corn sauce. Toss the roasted corn in the sauce and sprinkle with Cotija cheese.

Assemble the bowls by adding a base of rice, topping with sliced chicken, and spooning over the creamy street corn mixture. Garnish with extra Cotija, cilantro, and a squeeze of lime before serving.

Servings and timing

This recipe serves 4 people. Preparation takes about 15 minutes, and cooking requires 20 minutes, making it a 35-minute meal that’s perfect for busy evenings.

Storage/reheating

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to the rice if needed. The street corn topping is best added fresh, but it can also be stored and reheated separately.

Variations and Customizations

Spicy kick – Add jalapeños, hot sauce, or extra chili powder for more heat.

Different protein – Substitute chicken with shrimp, steak, or tofu.

Cheesy upgrade – Stir in shredded Monterey Jack or cheddar along with the Cotija for extra richness.

Grain swap – Use quinoa, farro, or cauliflower rice instead of white rice.

Vegetable boost – Add black beans, roasted peppers, or avocado slices for more texture and nutrients.

Herb twist – Swap cilantro for fresh parsley if preferred.

Street taco style – Serve the chicken and street corn mixture in tortillas instead of over rice.

Meal prep bowls – Portion everything into containers for grab-and-go lunches throughout the week.

FAQs

Can I use canned corn?

Yes, though fire-roasted frozen or grilled corn gives better flavor.

What cheese can replace Cotija?

Feta is the best substitute, though Parmesan can also work.

Can I make this dish ahead of time?

Yes, you can cook the rice and chicken in advance, then assemble before serving.

How do I make it healthier?

Use brown rice or cauliflower rice, and swap Greek yogurt for sour cream.

Can I use chicken thighs?

Yes, they are juicier than chicken breasts and work very well.

Is this dish spicy?

It has mild spice from chili powder, but you can adjust to your preference.

Can I serve this cold?

Yes, it makes a great cold rice bowl for summer lunches.

What toppings work well?

Avocado, pico de gallo, or pickled onions add great flavor.

Can I double this recipe?

Yes, simply scale up the ingredients—it’s great for feeding a crowd.

What sides go well with this bowl?

Tortilla chips, guacamole, or a fresh salad pair nicely.

Conclusion

The street corn chicken rice bowl is a vibrant, hearty dish that combines the comfort of rice bowls with the irresistible flavor of Mexican street corn. Tender chicken, creamy corn, and tangy Cotija cheese make every bite satisfying and memorable. This recipe is easy to prepare, endlessly customizable, and perfect for both busy weeknights and meal prep. Once you try it, you’ll find yourself coming back to it whenever you want a balanced yet indulgent dinner.

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